Upon entry at their Greenhills branch, bottle upon bottles of different hot sauces, peri-peri sauces that is, have lined a showcase which to me appeared to be promoting the idea that peri-peri pertains to spicy or chili. And what do you know, Wikipedia, said that peri or 'piri' means pepper. So Peri-Peri translates to pepper-pepper which actually is an African bird's eye chili.
First there's the term "spit-fired." A spit is used to hold the chicken in a rotisserie, where a machinery winds it up to get an even char-grilled effect while it's marinade gives out the total barbecue indulgence.
Also, I think what made the chicken stand-out as well is the sauce made out of peri-peri chili which according to Google originated in Mozambique.
The sauce, thus with the chicken, has a very light, fresh citrus-herbal flavor that blends well with most of the other food, whether savory or sweet. Moreover, the specific capsaicin profile (the hotness of every chili) of peri-peri means that you only taste a bit of heat at the end, as opposed to an overkill of blazing fire that destroys the flavor of what you're about to eat."
Talking about the sauce, this is to my taste, the mix consist. From crushed chillies, citrus peel, onion, garlic, pepper, salt, lemon juice, paprika, bell pepper, basil, oregano, and tarragon. Wild guess maybe.
We had a try of these Portuguese afternoon feast at their Greenhills branch at the Promenade.